I cooked and ate a lot of good food this summer, and the following recipes are too good not to share. They come from a trip to the Okanagan, recipe testing with lentils and cooking club challenges.
Lentil Falafel Appetizer
Canadian lentils held its annual recipe contest in early spring. This is a favourite recipe that I submitted.
Subsitute the Indian herb mixture thana jeeroo with dried thyme, if necessary.
- 1/2 c. dried green lentils 125 mL
- 2 tbsp. finely chopped yellow onion 30 mL
- 1 minced clove of garlic
- 1 tbsp. thana jeeroo 15 mL
- 1 tsp. salt 5 mL
- 1/2 tsp. cayenne 2 mL
- lemon for garnish
- oil for frying
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Cook lentils in water until tender, about 40 minutes. Drain in a colander and lay a clean tea towel over them to steam.
In a heavy pan, heat one tablespoon (15 mL) vegetable oil and add lentils and remainder of ingredients, except oil and egg yolk. Saute until onions are soft.
Puree in food processor for a minute or two, but leave the mixture chunky. Chill. It will keep in the refrigerator for up to two days.
The yolk acts as a binder so the balls don’t fall apart in the oil. If the mixture is still dry, add a tablespoon or two (15-30 mL) of water.
Using about a teaspoon (5 mL) of the mixture, roll into one-inch (2.5 cm) balls.
Use oil with a high smoke point such as canola or peanut oil, pouring about three inches (7-8 cm) into a pan.
Attach a thermometer and when the oil reaches 350 F (175 C), it is ready. Drop three or four balls in at a time.
Don’t overcrowd the pot or the temperature will drop. Turn balls over so all sides become browned, then drain on paper towels.
Serve on skewers with a dollop of mint yogurt and half a grape tomato. Garnish with parsley, mint leaves and wedge of lemon.
Makes about 24 balls.
Mint Yogurt Dip
- 1 c. Greek style yogurt 250 mL
- 1 clove garlic, minced
- 1-2 tsp. dried mint 5-10 mL
Mix all ingredients and refrigerate until needed. It can be stored for up to five days.
Spring Salad with Israeli Couscous
This salad can be adapted to any season. Make it Mediterranean style with frozen lima beans, diced tomatoes and cucumbers, kalamata olives and feta cheese or make it a winter salad with oven roasted brussels sprouts, mushrooms, toasted chopped almonds and crumbled bacon. Use your favourite vegetables of the season.
Use quinoa, faro or pot barley if Israeli couscous is not available.
- 2 c. Israeli couscous 500 mL
- 2 c. boiling water 500 mL
- 2 cloves garlic
- 4 + 1 tbsp. extra virgin olive oil 75 mL
- 1 large lemon, squeezed for juice
- 1 1/2 tbsp. white wine vinegar 20 mL
- 1 tbsp. fresh oregano 15 mL
- 1 English cucumber, diced
- 1 c. steamed asparagus cut in one-inch (2.5 cm) pieces 250 mL
- 2 c. cherry or grape tomatoes 500 mL
- 1 c. steamed fiddleheads 250 mL
- 3 green onions
- salt and freshly ground pepper
Finely chop garlic. Heat one tablespoon (15 mL) of oil in a medium-sized pot over medium low heat. Add garlic and cook until fragrant, about three minutes.
Carefully add two cups of boiling water to pot and cover with a tight fitting lid.
Turn heat down to low and simmer 10 minutes. Don’t lift the lid until couscous has been simmering for at least eight minutes. The couscous is done when it’s fat and fluffy, with a barely chewy texture.
Meanwhile prepare salad dressing. Use only the oregano leaves and discard stems. Chop finely.
Measure the remaining four tablespoons (60 mL) of olive oil into a large mixing bowl. Add lemon juice along with white wine vinegar, to the oil. Season dressing with salt and freshly ground pepper, add chopped oregano and whisk. Add cooked couscous to the dressing and give it a stir to coat before it starts to cool.
The warm couscous will absorb most of the dressing as it comes down to room temperature, which will take about five to 10 minutes.
Season with salt and freshly ground pepper to taste. Stir in all vegetables and serve.
Peach Dutch Baby Pancake
A Dutch baby is a puffy, baked pancake. Preheating the pan allows the batter to start cooking immediately and puff up. It deflates the minute it comes out of the oven so serve quickly.
This is nice with a fresh fruit compote or maple syrup and whipped cream. Any fresh, frozen or canned fruit or berry can be used.
- 4 tbsp. unsalted butter, divided 60 mL
- 4 large eggs
- 3/4 c. all purpose flour 175 mL
- 3/4 c. whole milk 175 mL
- 3 tbsp. sugar, divided 45 mL
- 1 tsp. vanilla extract 5 mL
- 1/4 tsp. kosher salt 2 mL
- 2 peaches, halved, pitted, cut into 1/4 inch (2cm) thick wedges
- powdered sugar, for dusting
Preheat oven to 425 F (220 C). Melt two tablespoons (30mL) butter in a small saucepan and pour into blender. Add eggs, flour, milk, one tablespoon (15 mL) sugar, vanilla extract and salt to blender. Puree until smooth. Set aside in blender.
Heat a 12-inch (30 cm) cast iron skillet over medium heat. Add remaining two tablespoons (30 mL) of butter and remaining two tablespoons (30 mL) of sugar and cook, stirring constantly, until sugar starts to caramelize, about two minutes.
Add peaches to skillet. Increase heat to medium-high and cook, stirring frequently, until softened, about two minutes. Briefly blend pancake batter again. Pour evenly over peaches and transfer pan to oven.
Bake pancake until puffed and golden brown all over, 17–20 minutes. When done, remove from oven and dust pancake with powdered sugar and serve immediately. Serve with whipped cream, maple syrup and fruit.
Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.
